Dinners are hosted by persons and organisations for a wide range of reasons these days and they might feature chefs while some events don’t feature the chef at all. A dinner hosted by the local Chaîne des Rôtisseurs seeks to deliver a culinary, educational and entertaining experience through food and beverage, and being the oldest and largest food and wine society in the world, it usually succeeds.

Jamaica is part of the US Chapter of this global organisation which has as its worldwide membership about 30,000 gourmands, gourmets, gastronomes, chefs, restaurateurs, hoteliers, oenologists, winery owners, sommeliers, food and wine educators, and others interested in the finest of dining and life experiences and enjoying the camaraderie of friends at dinners and events. Jamaica has one of the most vibrant chapters in the region, and each year we host an induction dinner where new members are brought into the organisation and long-standing members are recognised.

Hilton Rose Hall Resort and Spa played host to the most recent induction dinner and the hosts – Maitre de table Jaap Van Dam; Hilton Rose Hall’s Hotel Manager, Gary Holgate; Director of Food & Beverage and Chef Rotisseur Michael Dannecker; Executive Chef Hilton Rose Hall put on a grand affair indeed. Chef Dannecker’s theme was “Dawn till Dusk” and he explained that the whole idea was that each dish was inspired by the meals that one usually has throughout the day. (INSERT MENU HERE)

Italian Wines

As the dinner was hosted in the beautiful Luna Di Mare, the property’s Italian Restaurant, all the wines were from Italy. Guests enjoyed Prosecco and other sparkling wines from Northern Italy and a range of sparkling wine cocktails on arrival, while a refreshing sparkling Rosé by Fantinel started the dinner. My two favourite wines for the dinner came next, both from a producer called Beni di Batasiolo. The vineyards of Batasiolo lie nestled in rural northern Italy in the heart of Piedmont, famed home of Barolo wines. The Beni Di Batasiolo Gavi di Gavi Granee DOCG is a refreshing dry white wine with a well-balanced palate and soft aromas; makes an excellent aperitif; we had it with the “Lunch”. Next was the Beni Di Batasiolo Barbera d’Asti Sabri DOC. Ruby red in colour, this dry, full-bodied wine resonates with bright plum and raspberry fruit, has a well-balanced acidity, and a clean, smooth finish.

The final wine for the dinner was the Fantini Farnese Edizione. The wine is the result of a very interesting project made with the usual blending of five native Italian grapes 33% Montepulciano, 25% Sangiovese, 5% Malvasia Nera, 30% Primitivo, and 7% Negroamaro. Since the grapes are from different regions, Puglia and Abruzzi, labelling regulations require that this be an officially “non-vintage” wine. The wine is very deep garnet red, with notes of cherry and blackcurrant, herbs, cinnamon, cloves, cocoa, liquorice and hints of mineral. On the palate the wine has great structure, good balance between alcohol and freshness, velvety tannins, very persistent with a long finish.

After a wonderful dinner, the short induction ceremony was held in an adjoining room and then it was time for desserts, digestives and dancing to a live band until the wee hours.

Christopher Reckord – Entrepreneur & Wine Enthusiast. I am also Vice Echanson for the local chapter. Send your questions and comments to creckord@gmail.com. Instagram: @chrisreckord Twitter: @Reckord